Structure and taste was top, but i failed a bit owith the visual side this time

Dough from this : https://youtu.be/FSX86eFK92o?is=kvUK93lP-qO7M7lh recipe, although i used less yeast and it still over fermented a bit, that may be why the pizzas don’t look the best this time.

Flour: Caputo Nuvola + Pizzeria + Manitoba oro

100% biga, 65% hydration 48h fermentation

1. Salame
2. Pepperoni and fresh jalapeno

3. Half pepperoni half fresh jalapeno and nduja

4. The same at 3 but the doughball was smaller (230 vs 265g) and it somehow made a better pizza in terms of lightness of the cornicione and visuals

6. Panuozzo from different dough recipe with Lievito Madre, recipe in comments

Baked in gozney roccbox, 450c

Let me know how can i make the pizzas more appealing visually